Ingredients

The following ingredients have 4 Servings
  • 12- ounce shrimp (small size, raw peeled )
  • 14- ounce andouille smoked sausage (sliced)
  • 12- ounce crawfish (drained)
  • 1/2 cup butter
  • 1/2 cup onion (chopped)
  • 2 cloves garlic (chopped)
  • 1/4 cup all-purpose flour
  • 4 tablespoons tomato sauce
  • 1 cup water
  • 3 dashes hot sauce
  • 1 and 1/2 teaspoons cajun seasoning
  • 6 green onions (chopped)
  • salt and pepper to taste
  • 1 tablespoons Cajun seasoning (or to taste)
  • 8 ounces pasta (I used elbow)

Instruction

  • Cook sausage in non-stick, large skillet 7 to 8 minutes until cooked through. Transfer sausage to a platter.
  • Add shrimp to skillet and cook 3 to 4 minutes or until cooked through. Remove from pan.
  • Add crawfish and cook through about 3 to 4 minutes. Remove from pan.
  • Add butter to pan and melt over medium heat.
  • Add the onion, and saute until transparent.
  • Stir in the garlic, and cook for a minute.
  • Stir in the flour and whisk until well blended.
  • Gradually whisk in the tomato sauce and water.
  • Simmer 5 minutes until sauce begins to thicken.
  • Add the crawfish, shrimp and sausage and simmer 5 minutes.
  • Add the green onions and season with salt, pepper, hot sauce, and Cajun seasoning.
  • Serve over hot cooked pasta.